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1) In a medium mixing bowl add jalapenos, coriander, tequila, garlic, red chilli flakes, cumin, oregano, lime juice and 1 tsp of the salt. Add the chicken breasts and red peppers to a resealable large bag and pour in the marinade. Leave to marinate in the refrigerator for 4 to 8 hours.

2) Heat the grill to high. Remove the chicken from the marinade and add it to the grill. In a small mixing bowl add the flour, the remaining 1 tsp salt and the granulated garlic.

3) Heat the rapeseed oil to 180C. Remove the peppers from the marinade, dredge in the flour and fry until crispy. When done, drain on kitchen towels.

4) Cook the chicken thoroughly on both sides, remove from the heat and cover. Leave to sit for 5 minutes then remove the chicken from the bone and thinly slice or shred.

5) Lightly toast the rolls. Spread the mayonnaise evenly over the rolls and then stack evenly with the cabbage, onion, chicken breast, fried peppers, and top with cheese.